Reviewed: Oct. 29, 2012

This is the best pork chop recipe I've found so far as far as baking and it's quite healthy notneeding any breading or oil. I did use garlic powder and pepper along with the seasoning salt and these turned out so tender and fell off the bone! My boyfriend said these are the best baked chops I've ever made!

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Reviewer:

bbonner1980

Reviewed: Oct. 16, 2012

These are INSANE! They come out perfect every single time. I can not even imagine how anyone had trouble with dry chops unless you did not follow the instructions. The only extra "tips" that do not change this recipe one bit is that - I use a Dutch Oven to cook them in, dry my chops off with a paper towel before seasoning them, and season them liberally with garlic and onion powder, season salt and pepper. Everyone in my family loves these! Even if you hate pork chops try these!!

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Reviewer:

SWEETPEA_DARCY

Reviewed: Sep. 5, 2012

This is very good..It's so quick and easy. I only had 3 boneless pork chops, but I used the same amount of water, also I used seasoning salt on both sides of the chops, and as another person suggested, I threw in some broccoli for the last 30 minutes. These pork chops were so moist. Wil definitely make again..

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Reviewer:

shirley

Cooking Level: Expert

Home Town: Touchet, Washington, USA

Reviewed: Aug. 26, 2012

The rating here is really for the cooking method. I wasn't able to use a grill, and I didn't want to fry them first, but I modified the cooking method just slightly and they turned out amazing. Marinaded the chops in olive oil, oregano, onion, garlic, salt, pepper, and sugar for 4 hours. Prepared the dish with half water, half Worcestershire sauce, baked at 350 for 35 minutes, and 300 for 15 minutes. Very juicy, and way easier than using the frying pan.

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Reviewer:

tr1ppn

Cooking Level: Intermediate

Living In: Neenah, Wisconsin, USA

Reviewed: Aug. 14, 2012

I made this recipe as written the first time and it was awesome. So tender and juicy. Second time I made it, I added broccoli to the dish when you turn down the oven for the last 30 minutes. Which earned me brownie points with my wife.

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Reviewer:

Mr. Mom

Reviewed: Jul. 25, 2012

Fantastic way to cook thick cut pork chops! Tender and juicy and really, really worth turning on the oven for. I added chicken stock to the pan instead of water, and a little italian seasoning to the chops, they were wonderful.

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Reviewer:

SueinGA

Reviewed: Jul. 8, 2012

I made this last night for the first time and, boy!, was it worth the hour and a half cooking time wait! It was sooo juicy I couldn't believe. It has a simple, yet delicious flavor and I couldn't be happier. It's my new, go-to, wholesome family meat dish.

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Reviewer:

cmuniak

Reviewed: Jun. 13, 2012

These were not moist for me. I'm still not sure why considering the cooking method. I'll have to give it another shot. Flavors were not what I'd hoped either. Used plenty of Lowery's and granulated garlic powder, but the flavors were still very mild.

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Reviewer:

woodfairie

Cooking Level: Intermediate

Reviewed: Jun. 10, 2012

I loved this recipe. The chops were so tender. My hubby did not make it home for dinner, so he ate his for lunch the next day. Left overs were good too, but not as good as fresh out of the oven in my opinion. I had 4 boneless chops about ½ - ¾ in thick. Baked the covered chops about 30 minutes at 400 degrees then turned it down to 350 (my oven cooks a little hot) for 10 minutes. Then I decreased oven to 300 for 35 minutes. I used 2 Vidalia onions sliced into rings. Didn’t change the actual recipe except for proportion needs. Served with Grilling Beans; marinated cucumber, onion and tomato in low fat Italian dressing. Will make again. Company quality, lighter-side dish.

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Reviewer:

R. J. Nequette

Cooking Level: Intermediate

Living In: Macon, Georgia, USA

Reviewed: Jun. 4, 2012

These are simple but very tasty. I made with Laudry's seasoned salt. "To taste" is not a helpful quantity here, the amount of ss is critical. After reading the other reviews, I coated both sides with seasoned salt. After cooking, they came out pretty orange and slightly too salty, but yummy and juicy.

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